Fill a large bowl with your warm water.

Add your salt and yeast into the bowl and gently stir them until they dissolve in the water.

Mix in half of each of your two types of flour.

Slowly add the rest of your flour until it reaches a consistency which you can knead.

Remove your dough from your bowl and knead it on a well floured surface for about 3 minutes.

If you feel like your dough is too sticky, add more flour.

Return your dough into your bowl and gradually pour in your olive oil.

Massage the oil into the dough so that it is completely covered in it.

Cover your dough with plastic wrap and let it rise in a warm place for 1 12 – 2 hours.

In a large bowl combine all of your meat topping’s ingredients together and set it aside for later use.

In a small bowl, toss your nut’s ingredients together and set aside for later use.

When your flour is done rising, roll your dough flat so it's approximately between 14-12 of an inch thick.

Use a glass to shape your pizza dough.

Preheat your grill to a medium high heat.

Place your shaped pizza dough on your grill.

Allow it to cook for about five minutes.

 It will begin to expand slightly on the grill and you will see that the bottom of the dough begins to harden.

Flip your dough over and let the second half cook.

Now spread a thin layer of your meat topping on top of your dough.

Sprinkle your nut topping onto the meat and press it into the meat slightly so they won't fall off when you flip the lachmagine.

After a few minutes, and after the bottom of your lachmagine has baked, flip it over so that the meat side is now on the grill.

Let your meat cook for a few minutes until it browns completely and there are no visible pink parts.

This should take between 4-7 minutes

Once your meat is ready, flip it onto a plate and serving immediately.